large square serving platter topped with lettuce, tomato, cucumber, avocado, sauteed ground turkey, tortilla chips, and cheese, served with sour cream and lime wedges

Turkey Taco Salad

Total Time
23 min
15 min
8 min
This hearty, main course salad has everything we love about tacos, including the creamy avocado, the crunchy tortilla chips, and the punch of salsa. We opted for salsa verde, but a tomato-based salsa would also work well here. There's a little cooking involved, and then the rest of the meal comes together purely as an assembly project. It's the kind of dinner you can have prepped and ready for action in the fridge, and then pull together in just a few minutes when you get home. To bump up the heat, add some thinly sliced fresh jalapeño or serrano pepper on top.


Canola oil

2 tsp

Uncooked 93% lean ground turkey

1 pound(s)

Chili powder

1 tsp, ancho

Ground cumin

½ tsp

Table salt

¼ tsp

Salsa verde

1 cup(s)

Chopped romaine lettuce

10 oz

Baked low fat tortilla chips

12 chip(s)

Shredded reduced fat Mexican-style cheese

½ cup(s)


1 small, halved, pitted, peeled, and sliced

Grape tomatoes

1 cup(s), halved

English cucumber

½ small, sliced

Reduced fat sour cream

¼ cup(s)


4 wedge(s)


  1. Heat oil in large skillet over medium-high heat. Add turkey and cook, breaking it apart with wooden spoon, until no longer pink, about 3 minutes. Stir in chile powder, cumin, and salt and cook, stirring, 1 minute. Stir in ½ cup salsa and cook until heated through, 1–2 minutes.
  2. Divide lettuce among 4 plates. Top evenly with turkey mixture, tortilla chips, cheese, avocado, tomatoes, cucumber, and sour cream. Drizzle salads with remaining ½ cup salsa and serve with lime wedges.
  3. Serving size: 1 salad